Braised Chicken Thighs with Figs and Bay Leaves

Braised Chicken Thighs with Figs and Bay Leaves Recipe
Randy Mayor
Chicken thighs are more succulent than breasts, but you can use the latter if you prefer. You can also use dried figs in place of the fresh. Serve this entrée with couscous to capture the tangy sauce.

Yield:

4 servings (serving size: 2 chicken thighs, 8 fig halves, and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 393
Caloriesfromfat 26 %
Fat 11.4 g
Satfat 2.6 g
Monofat 4.5 g
Polyfat 2.5 g
Protein 42.4 g
Carbohydrate 27.4 g
Fiber 4.4 g
Cholesterol 163 mg
Iron 2.9 mg
Sodium 472 mg
Calcium 74 mg

Ingredients

8 chicken thighs (about 2 1/4 pounds), skinned
1/2 teaspoon salt
1/4 teaspoon black pepper
8 bay leaves
2 teaspoons olive oil
3 tablespoons water
1/2 cup sliced shallots
1/3 cup dry red wine
1 tablespoon red wine vinegar
1 teaspoon honey
16 fresh figs, each cut in half lengthwise

Preparation

Sprinkle chicken with salt and pepper. Place 1 bay leaf on each chicken thigh. Heat oil in a heavy 10-inch skillet over medium-high heat. Place chicken, bay leaf sides down, in pan. Cook 5 minutes or until browned. Turn chicken over; cook 3 minutes. Add water; cover, reduce heat, and simmer 5 minutes. Remove chicken from pan. Add shallots; cook 2 minutes. Add chicken, wine, vinegar, and honey to pan; bring to a boil. Cook 1 minute. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Add figs; cover and simmer 5 minutes or until figs are tender.

Note:

August 2000
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